Author Notes: Even folks who claim to despise these yummy veggies make fools of themselves over these. What's not to love...butter, orange, maple syrup, toasted pecans... —Margaret Waters
pound Brussels sprouts
large or 2 small shallots, chopped fine
orange, preferably Cara Cara
to 1 1/2 Tbsp. grade B maple syrup
teaspoons red wine vinegar
cup pecan pieces
- Clean sprouts. First, discard ugly outer leaves and cut off excess stem. Cut in half, top to bottom, then cut each half horizontally, making three or four slices depending on size of sprout.
- Chop shallots fine, then sauté in melted butter until just becoming translucent.
- Add sprouts to butter and sauté until they are just beginning to soften. You want them to remain bright and somewhat crispy.
- Grate orange zest and reserve. Squeeze juice from one half of orange over sprouts and add maple syrup. Allow this to bubble and reduce for a couple of minutes.
- Add one teaspoon of the red wine vinegar and bring to a quick boil. Add Cavender's seasoning to taste and top with half of grated rind and pecan pieces, which have been lightly toasted. Taste for seasoning. You may want to add a splash more vinegar, maple syrup, or orange zest.